Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions. (1st October 2016)

• Record Type: Journal Article
• Authors: Parish, Katie J.; Herbst-Johnstone, Mandy; Bouda, Flo; Klaere, Steffen; Fedrizzi, Bruno
• Is Part Of: Food chemistry. Volume 208(2016)
• Page Start: 326
• Page End: 335
• Publication Date: 2016-10-01
• Subjects: 3-Mercapto-1-hexanol (PubChem CID: 521348) -- 3-Mercaptohexyl acetate (PubChem CID: 17774879) -- 2-Isobutyl-3-methoxypyrazine (PubChem CID: 32594) -- Hexanol (PubChem CID: 8103) -- Linalool (PubChem CID: 6549); Fining -- Sauvignon blanc -- Press fractions -- Aroma compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.03.111
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Pre-fermentation fining outcomes can be altered by vineyard site and press fraction. Lower linalool for wines fined pre-fermentation by activated carbon. PVPP juice fining gave a decrease in IBMP concentration when compared to control. Abstract: In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentation fining on wine aroma chemistry has been explored. Free run and press fraction Sauvignon blanc juices from two vineyards were fined using gelatin, activated carbon, polyvinylpolypyrrolidone (PVPP) and a combination agent which included bentonite, PVPP and isinglass. Over thirty aroma compounds were quantified in the experimental wines. Results showed that activated carbon fining led to a significant ( p < 0.05) concentration decrease of hexan-1-ol and linalool in the experimental wines when compared to a control, consistent across all vineyard and fraction combinations. Other aroma compounds were also influenced by fining agent, even if vineyards and press fractions played a crucial role. This study confirmed that fining agents used pre-fermentation can influence wine aroma profiles and therefore needs specific tailoring addressing style and origin of grape.